About Ghibellina
Some of the hottest barstools in town can be found on late afternoons at this darkly lit, brick-walled pizzeria—until 6:30, the excellent thin-crust pies are $10, and locals start jockeying for a spot as early as 3 on weekends. No matter when you go, the pies are some of the area’s best in the overcrowded Neapolitan genre. Shareable rounds are sliced with scissors at the table and judiciously topped with things like shaved fennel, salami, and tomato confit. The kitchen also excels with bright salads and antipasti plus a killer chicken cooked under a brick. Moderate.
Also great: Arugula-and-avocado salad; farro-and-root-vegetable salad; sausage-and-provolone pizza; bucatini with clams; gnocchi.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
